Buttered Noodles With Toasted Sage
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1⁄2 cup unsalted butter, cut into tablespoons, at room temperture
- 1⁄2 cup sage leaf, thinly sliced
- 2 garlic cloves, minced
- 1 1⁄2 cups chicken stock
- 1 lb wide egg noodles
- 1⁄2 cup parmesan cheese, grated, plus
- 2 tablespoons parmesan cheese, grated
- salt, & pepper to taste
directions
- Bring pot of salted water to a boil.
- In a skillet, melt 4 tablespoons of butter.
- Add sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl.
- Add 1 more tablespoon of butter to the skillet.
- Add garlic and rosemary and cook until fragrant; about 1 minute.
- Add stock and boil until reduced to 1 cup; about 8 minutes.
- Cover skillet and remove from heat.
- Cook noodles until al dente; drain.
- Return noodles to pot.
- Add reduced stock and the remaining 3 tablespoons of butter and toss well.
- Stir in 1/2 cup of grated cheese and season with salt & pepper.
- Transfer to bowl, top with toasted sage and remaining 2 tablespoons of grated cheese.
- Serve right away.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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